Chicken Enchiladas with Sour Cream Sauce

Name: Chicken Enchiladas with Sour Cream Sauce
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 600 g chicken breast (boneless, skinless); 8 pcs corn tortilla (6-inch, softened); 1 cup sour cream (full-fat); 2 pcs green chili (roasted, peeled, seeded, diced); 1 pcs onion (medium, finely chopped); 3 pcs garlic (cloves, minced); 2 tbsp butter; 2 tbsp all-purpose flour; 1 cup chicken broth; 1.5 cup monterey jack cheese (shredded); 1 tsp cumin powder; 1 tsp chili powder; 0.25 tsp salt; 1 pinch black pepper; 2 tbsp cilantro (chopped, for garnish)

RATING

4.7/5(185)

TASTE SCORE

9/10

Soft corn tortillas rolled around tender, seasoned shredded chicken, smothered in a rich, tangy sour cream sauce and melted cheese. Baked until bubbly and golden, these enchiladas are pure comfort food—hearty enough for a family dinner yet impressive enough for guests.

PREP

25m

COOK

35m

SERVES

2 PIECES

728 cal

SERVINGS

METHOD · 8 STEPS

boil · ~18 min
Poach and shred the chicken.
1.Place chicken breasts in a saucepan and cover with water.
2.Bring to a boil, then reduce heat and simmer until cooked through (15-18 min).
3.Remove chicken, let cool slightly, then shred with two forks.
TIPSave the poaching liquid to use as chicken broth in the sauce—it's more flavorful.
prep · ~1 min
Soften the tortillas.
Wrap corn tortillas in a damp paper towel and microwave for 30 seconds until pliable. This prevents cracking when rolling.
saute · ~6 min
Cook the onion and garlic.
1.Melt butter in a skillet over medium heat.
2.Add chopped onion and sauté until soft and translucent (4-5 min).
3.Add minced garlic and cook until fragrant (30 sec).
saute · ~5 min
Build the sour cream sauce.
1.Stir flour into the onion mixture and cook for 1 minute to remove raw taste.
2.Gradually whisk in chicken broth and bring to a gentle simmer until slightly thickened (2-3 min).
3.Reduce heat to low, stir in sour cream and diced green chilies until smooth. Do not boil.
TIPKeep the heat low after adding sour cream—high heat will make it curdle.
mix · ~2 min
Combine the chicken filling.
In a bowl, mix shredded chicken with cumin powder, chili powder, salt, black pepper, and half a cup of the sour cream sauce. Stir until well coated.
assemble · ~5 min
Fill and roll the enchiladas.
1.Spread a thin layer of sour cream sauce on the bottom of a 9x13 baking dish.
2.Place about 3 tablespoons of chicken filling down the center of each tortilla.
3.Roll each tortilla tightly and place seam-side down in the dish.
assemble · ~20 min
Top and bake the enchiladas.
1.Pour the remaining sour cream sauce evenly over the rolled enchiladas.
2.Sprinkle shredded Monterey Jack cheese on top.
3.Bake at 375°F until bubbly and cheese is melted and lightly golden (18-20 min).
garnish · ~5 min
Garnish with fresh cilantro and serve hot.
Remove from oven, let rest for 5 minutes, then sprinkle chopped cilantro over the top before serving.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For the most tender shredded chicken, let the poached breast rest 5 minutes before shredding with two forks.
2
Warm corn tortillas in a damp paper towel for 30 seconds in the microwave — this prevents cracking as you roll.
3
Do not boil the sauce once sour cream is added; keep heat on low or the sauce will curdle and separate.
4
Use full-fat sour cream for a richer, more stable sauce that won't break during baking.
5
To make ahead, assemble the enchiladas but hold the cheese; refrigerate, then add cheese and bake just before serving.

RECIPE VARIATIONS